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Pork Chops and Potatoes

5 lbs. potatoes
2 cans evaporated milk
1 lb. sharp cheddar cheese
Salt and pepper
1 stick of butter/margarine
Pork chops

Peel and slice the potatoes, they must be sliced as thin as possible.
Slice the cheddar cheese, again as thin as possible. In a large
baking pan or casserole dish, you need to butter or grease the
bottom to prevent sticking. The basic recipe is 1) layer of
potatoes, small chunks of butter, salt and pepper to taste, covered
with slices of cheese and then sprinkled with flour. These steps
are repeated until you run out of all ingredients, leaving enough
cheese to cover the pork chops you apply on the top of the potatoes.
Only use pepper on the pork chops as salt tends to dry them, cover
with cheese, sprinkle with flour. The next step is to use the
evaporated milk. Pour the milk into the bottom of pan until it is
1/4 of the way from the top. Milk (2%) also can be used with the
evaporated milk, but it makes the dish sweeter and causes it to
boil over in the oven.

So, there you have it, layers of cheese and potatoes, a layer of
pork chops and cheese, and cover with tin foil, or a lid if using
casserole dish. Bake covered at 375 degrees F. until dish is
bubbling, potatoes are tender to the touch, and cheese is all
melted. This recipe usually takes 2 hours to cook or more depending
on the amount and thickness of pork chops, and generally will feed
a family of four for two days.


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